Stuffed French Toast: Cooking With Kids

frenc toast
French Toast-a-Rama
Because sometimes regular French toast just won't do!

I brought out this recipe for stuffed French toast last weekend when we were visiting my mother-in-law for a family brunch. I also thought anything sweet would mean my daughter would be an enthusiastic assistant. What I didn't realize was -- I'm creating a monster chef.


After demanding she be able to cook using her own skillet, I relegated Esme to ingredient-pouring duty once more and pondered when I should allow her to get close to the stove. I'm thinking as soon as she masters the fine art of listening when an adult says, "No." So ... 25?

What Esme did do for the first time was use the electric mixer (with my help) to thoroughly and smoothly combine the cream cheese and vanilla. My MIL has a mixer from the '70s -- avocado green, of course -- so the slow setting actually is slow. And perfect for a first-timer.

This is also a great recipe to whip up with kids if you choose the thin slices and make a sandwich. A) Kids love sandwiches, and B) kids love spreading things. So Esme had the cream cheese/pecan-spreading duty and she performed it quite admirably.

One note on this recipe, and this might sound crazy, but the cream cheese mixture is more savory than sweet, so you might add a pinch of sugar to the mix or use powdered sugar and syrup liberally.

Stuffed French Toast


  • 1 (8-ounce) package cream cheese
  • 1 teaspoon vanilla
  • 1/2 cup nuts (I like to use pecans)
  • 1 loaf French bread, brioche or other thick bread

For coating:

  • 4 eggs
  • 1 cup cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • Powdered sugar, strawberries, optional


1. Beat first three ingredients until fluffy. If bread is sliced thin, use two pieces of bread. If thick, cut a pocket in top of each slice. Fill pocket with 1 1/2 teaspoons of cream cheese mixture, or spread mixture between two slices of bread.

2. Stir eggs, cream, vanilla, and nutmeg together to make bread coating. Dip bread in mixture then transfer to lightly buttered skillet. Cook until golden brown.

3. Serve with syrup, powdered sugar, and/or fresh fruit.

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